Mango Sago Coconut (Print Version)
Ripe mango blends right in with creamy coconut milk and sago pearls for a cool tropical vibe in every spoonful.
# Ingredients:
→ Jelly and Toppings
01 -
240 ml mango jelly, chopped (optional)
02 -
240 ml coconut jelly, chopped (optional)
→ Creamy Sauce
03 -
240 ml rich coconut milk
04 -
120 ml cold evaporated milk
05 -
45 ml sweetened condensed milk, add more if you want it sweeter
→ Sago and Fruit Base
06 -
1 ripe mango, cut into cubes
07 -
900 g soft mangoes, skinned and chopped
08 -
180 g tiny sago pearls
# Steps:
01 -
Cover the bowl and pop it in the fridge for at least an hour, or toss in a couple ice cubes if you're short on time. Scoop into small cups and enjoy cold.
02 -
Drain the sago and tip it into your biggest bowl. Gently add in the mango cubes, pieces of coconut jelly, mango jelly, coconut milk, and the sweetened milk. Pour in your mango mix and stir it all together. Taste it—if you want it sweeter, squeeze in a bit more condensed milk.
03 -
Drop the chopped mangoes and evaporated milk into your blender. Whiz them up until there aren't any big lumps left.
04 -
Once the sago's cooked, pour it into a strainer and run loads of cold water through. Dunk it in a bowl of cold water next so it doesn't stick. Leave it there for a bit.
05 -
Fill a saucepan with water and turn the heat up until it's bubbling. Toss in the sago and stir now and then. Cook for around 15 minutes until they look almost see-through with just a bit of white in the center. Take the pan off the heat, put the lid on, and let it sit for another 15 minutes till the pearls go completely clear.
# Notes:
01 -
If you leave sago in hot water to rest, those centers will clear up—just don't let them cook too long, or they'll get mushy.
02 -
Let some mango cubes or a spill of coconut milk sit on top—it looks awesome and tastes even better.